Cast Iron Artisan Bread

This bread could not be easier. I saw this recipe so many times on Pinterest and other venues and decided it was time for me to purchase a dutch oven. I got mine on amazon for $35. It works great! I am so glad that I got a dutch oven and gave this recipe a try. It is a staple in our home. So much better than the store bought stuff (and I do love the store bought stuff). It takes a lot of time to make but practically no effort. For almost the entire time, you do NOTHING! I will also note, I have made this bread with a significantly less rising time (about 6 hours the first time) and it is still just as good. Not as "hole-y" but tasty nonetheless. So if you don't have a ton of time, still give this a try. Even if you have enough time, try it both ways so you can see how great it is no matter what. Seriously, you really can't screw this recipe up.

Adapted from: Frugal Living

Ingredients
6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 teaspoon instant or active-dry yeast
2 1/2 teaspoons salt
2 2/3 cup cool water

Directions
1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky (remember, wet dough leads to moist bread). Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Lightly flour your hands and a work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Generously dust a cotton towel with enough flour or cornmeal to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel (I usually place it on a flour dusted piece of parchment paper and then place the parchment paper on the towel to ensure that it does not stick) and let rise for about 2 more hours, until it has doubled in size.
4. After about 1 1/2 hours, preheat oven to 425 degrees. Place 6-8 quart heavy covered pot, such as a cast-iron dutch oven, in the oven as it heats up. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake ban once or twice if dough looks unevenly distributed; it will straighten out as it bakes (don't worry if it looks "ugly" or weirdly shaped. some of my weirdest looking dough balls, end up to be the most gorgeous loafs of bread).
5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check with a meat thermometer, if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Quick French Bread (Throwback Thursday)

There is nothing better than fresh homemade bread, especially around the holidays. My husband found this recipe a few days ago and we have made it twice since (it has not even been one week)! The greatest part about this bread ... it only takes one hour to complete (from the minute you measure the first ingredient until the time you take your first bite)!

Honestly, I would put this quick bread up against any long rising bread any day. It is really that good! I get compliment after compliment after compliment whenever I serve this. It is also my go to recipe when I have to bring a meal over to someone's house (i.e. if they are sick or just had a baby or something) because it is so quick and easy. I mean everyone has one hour. You barely have to knead, mix, or anything. I usually start it right around when I am going to start dinner and then by the time dinner is ready, this is ready. Stop paying $1.99 for french bread at your grocery store. This stuff tastes WAY better and is so cheap, it's almost free!

If you have never made homemade bread before, this is a good place to start. It is a super simple, fool proof, single rise recipe. Try it out so you can impress your friends and family during this holiday season with homemade fresh bread!

Also, I know lots of you have been trying recipes (because you tell me) but you aren't leaving comments. Make sure you post whether you like things or not because others will use your comments to determine if they will try out one of these recipes. I want you all to enjoy my recipes as much as I do and comments always help.

Ingredients
1 1/2 cups warm water
1 tablespoon honey
1 1/2 teaspoons salt
1 1/2 tablespoons Active Dry Yeast
3 1/2 - 4 1/2 cups flour (depending on your elevation and humidity)

Directions
1. Combine water, salt, honey, and yeast in a medium mixing bowl. Let sit 5 - 10 minutes, until bubbling.
2. Add flour, stirring with a wooden spoon, until dough is no longer sticky (I usually place the dough on a floured surface and continue to add more flour until it is no longer sticky).
3. Preheat oven to 450 degrees.
4. Form dough into a 12" - 14" roll. Place dough on a greased cookie sheet (NOT in a bread pan). Cover. Let sit for 15 minutes. Make diagonal slits, 1/2" deep on top with a knife or scissors.
5. Bake for 18 - 20 minutes.

Cinnabon Cinnamon Rolls (Flashback Friday...Caramel Pecanabon Option)

The past week has been CRAZY! My 2-year old son had/has a sinus infection. My 7 month old daughter had a fever of 102.7 for 2.5 days and we had to get all this testing done to try to figure out what was going on. Turns out it was just a nasty virus, and of course her fever broke within 8 hours of having all this testing done. My kids aren't in daycare, they aren't exposed to much, but somehow find ways to get sick on a regular basis. Or maybe it just seems that way.

In other news, did you guys watch the premiere of Scandal? Seriously, one of my favorite shows! The premiere started out somewhat slow but by the time it ended, I was on the edge of my seat! I won't talk too much about it in case some of you haven't seen it yet but lets just say, next Thursday cant come soon enough.

Also, we are having our first visitor next week! YAY! We live in this SUPER small town. And by super small town, I mean we do not have one red light in the town. We have one gas pump, not gas station, gas pump. There is ONE restaurant. ONE! Well, you get the idea. There is not a whole lot to do here, well not much of anything actually, so you can only imagine how excited I am to have a visitor come! A visitor coming also means that I will be getting a real camera! So hopefully by mid November (I need lots of practice), the pictures will be much improved!

The first practice for my husband's basketball team started on Monday. Basketball season is officially underway, and I could not be more excited about it! Let the games begin!!!!

Onto the most delicious cinnamon rolls that you have ever eaten...

I have never really been much of a fan of homemade cinnamon rolls. The doughs are usually dry, the filling almost tasteless, etc... I would much rather just get the 1,000 calorie cinnabon at the airport or in the mall. I mean seriously, how can you resist that smell?! Those feelings are OVER! I now prefer and will only eat homemade cinnamon rolls. These really do taste so much like the famous Cinnabon cinnamon rolls, except better (if you can even fathom that!). Not to mention that this is seriously the EASIEST recipe EVER! The dough is SO easy to work with and not sticky at all. It makes this recipe a breeze.

If you want to do the caramel pecanabon option, I made this Homemade Caramel Sauce from The Sisters Cafe. It is my favorite fool proof recipe that I will blog about later. After making the caramel sauce, I allowed it to cool slightly and poured a liberal amount over the cinnamon roll and topped them with pecans. And ice cream. And more caramel sauce. Not in the picture though because that is kind of embarrassing.

But seriously, make the caramel (it takes less than 10 minutes and you do not need a candy thermometer). You think cinnamon rolls are good by themselves? A cinnamon roll with this caramel sauce is something you dream about. Putting homemade caramel sauce and pecans on a cinnamon roll is definitely a game changer.

Ingredients for the Dough
1 cup warm milk (110 degrees)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Ingredients for the Filling
1 cup brown sugar, packed
2 1/2 tablespoons cinnamon
1/3 cup butter, softened

Ingredients for the Frosting
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoons vanilla extract
1/8 teaspoon salt

Directions
1. Place ingredients for the dough in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. After the dough cycle is finished, turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes.
3. In a small bowl, combine brown sugar and cinnamon.
4. Roll dough into a 16x21 inch rectangle. Spread dough with 1/2 cup butter and sprinkle evenly with the brown sugar/cinnamon mixture. Roll up down the long way and cut into 12 rolls. Place rolls on a lightly greased and parchment paper lined 9x13 inch baking pan (3 rolls x 4 rolls, evenly spaced out).
5. Cover and let rise until they rolls nearly double in size and the entire pan is covered with the rolls (about 30 minutes). Meanwhile, preheat oven to 400 degrees.
6. Bake rolls in preheated oven until golden brown, 12- 15 minutes (I usually do them for 10 minutes and then cover them in foil for the last 2-3).
7. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla, and salt until creamy. Spread frosting on warm rolls before frosting.

My Tips and Tricks for these Cinnamon Rolls
1. For some reason my bread machine won't mix all the flour together with the wet ingredients in this recipe (not any other bread recipe except this one). I usually help mix everything together about 5 minutes in to the dough cycle.
2. I rarely actually measure out my filling ingredients. I just make sure there is a good even layer of each ingredient. I probably use a little more than what is called for.
3. Check the middle of the cinnamon rolls by using a toothpick to slightly lift out the center. If it looks like dough, it is not quite done.
4. I usually make 14 or 15 cinnamon rolls rather than 12. I also use a slightly larger pan so they are not too jam packed in. If you do not have a bigger pan, I recommend using 2 different pans if needed.
5. Really let them rise. Do not jump the gun on this process. It makes a big difference in the world of bread. If you need to speed up the process, you can always place the cinnamon rolls in the oven with a pot of boiling water. This will make the cinnamon rolls double in size much quicker.
6. Do not frost the cinnamon rolls when they are blazing hot. You will lose most of you frosting in the bottom of your pan and everything will turn into a big soupy mess. Even waiting 10 minutes helps keep that delicious frosting right where it should be.

El Torito/Chi Chi's Copy Cat Sweet Corn Bread

Normally, I use the El Torito Sweet Corn Cake Mix; but, with our recent move, our local grocery stores do not carry it. I seriously almost cried! I remember the first time that I had the El Torito Sweet Corn Cake Mix. Talk about LIFE CHANGING! I practically ate the entire pan and licked it clean. Receiving a recipe such as this becomes a catch 22. You are so happy that you have something so delicious, but so frustrated that you cannot stop eating it, or making it for that matter. That stuff is like heaven once it comes out of the oven and it couldn't be easier. You can see why I was so distraught with my grocery store not carrying that mix.

So, I went on a search for something similar. I found this recipe from Dinner with Johnny and boy was I glad I did! Honestly, I am seriously obsessed with this stuff. It is my all time favorite corn bread! No question!

Serve in soup, as a side dish, as a dessert, plain, with honey, etc...

Ingredients
1 7 to 9 ounce package of cornbread mix (I prefer box Jiffy Corn Muffin Mix)
1/3 cup butter, melted
1/4 cup water
1 15-ounce can creamed corn

Directions
1. Preheat oven to 350 degrees.
2. Mix all ingredients until well combined.
3. Place in a bread pan.
4. Bake for 40-45 minutes or until a toothpick comes out mostly clean (you want it to be gooey and not totally cooked through).
5. Scoop out the corn bread with an ice cream scoop while everything is still hot.

Delicious Dinner Rolls

I found these rolls on pinterest and decided to finally give them a try. to say that they were to die for would be an understatement. So moist and fluffy. 

Ingredients
1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter

Directions
1. Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a LARGE (so you can fit all your flour) microwave safe bowl, for about 2 minutes (cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt).
2. Stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt to the milk mixture, and leave it to cool for a couple of minutes. 
3. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
4. Make sure your milk mixture is just warm, not boiling. Once the milk mixture is just warm, add the yeast mixture.
5. Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to the milk mixture earlier). I would recommend only adding 2 cups at time and stirring in between (these rolls turn out so much better when they are mixed by hand). At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.
6. When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
7. Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. 
8. Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge (you will use about 2 Tablespoons per circle of dough).
9. Cut the dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough. Roll each triangle up starting with the wide end of the triangle. 
10. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls.
11. Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
12. While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Home Made Calzones

I LOVE calzones. For some reason, I like them much more than pizza. Maybe its just the ability to dip them or put ricotta cheese (one of my favorite things ever) in the filling. Whatever it is, it is just so much better than a slice of pizza. This is my go to recipe for a calzone in our household. If you have never made a calzone, don't be scared. They are MUCH easier than you think. I love making personal ones when people come over for dinner because they can be made to each person's liking.

I used this Semi-Homemade Pizza Sauce for the marinara dipping sauce. Just heated it up on the stove top and it is DELICIOUS!

Ingredients for the Calzone Dough
1/2 cup warm water
2 1/4 teaspoon instant yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups (22 ounces) bread flour, plus more for dusting work surface and hands
1 1/2 teaspoons salt

Ingredients for the Calzone Filling (adjust to your liking)
Ricotta cheese
Mozzarella cheese
Pepperoni
Sausage, cooked and drained
Bell peppers, diced
Hamburger, cooked and drained
Onions, diced

Directions for the Calzone Dough
1. Mix the warm water and yeast in a 2 cup liquid measuring cup. Let set for 5 minutes or until the yeast begins to swell. Add the room temperature water and oil. Stir to combine.
2. Process the flour and salt in a large food processor. Continue pulsing while pouring the liquid ingredients through the feed tube. Pour slowly until the dough forms a ball and pulls away form the sides. Pulse until the dough is smooth and elastic, about 30 seconds longer (the dough will be a bit tacky).
3.  Knead by hand on a lightly floured surface for a few strokes until a smooth round ball is formed. Put the dough in a deep oiled bowl and cover with plastic wrap. Let rise until double in size (about 1 1/2 to 2 hours).

Directions for Assembly
1. Press dough to deflate it. Roll the dough into an 8-inch circle round. Top half of the circle (leaving 1/2 inch border) with your desired toppings. Fold the other half of the circle over the ingredients and press to seal. I like to cut a little slit in the top but just for looks so that is totally a personal preference thing. Repeat with the remaining pieces of dough.
2. Brush the tops of the calzones with olive oil. Transfer them to your baking pan and bake at 425 for 12-15 minutes, or until golden brown.

THE BEST Pumpkin Bread EVER

I LOVE pumpkin bread. Starbucks makes on of my favorites but for some reason the copycat recipes don't do it for me. I always thought that pumpkin bread needed chocolate chips (with exception of the Starbucks pumpkin bread) to make it over the top delicious. This bread was SO good, I actually liked it better without chocolate chips. Crazy huh? Seriously, this could not be easier, could not taste better, and to say my family and I are obsessed with this bread, would be an understatement!

Ingredients
3 1/3 cups flour
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 cups packed brown sugar
2/3 cup white sugar
2/3 cup butter, softened
4 eggs
1 (30 ounce) can pumpkin (not pumpkin pie filling)
2/3 cup water
1 cup chocolate chips, if desired (I prefer it without)

Directions
1. Preheat oven to 325 degrees.
2. Cream together the butter and sugars until well incorporated. Add the eggs, one at a time. Add the pumpkin and mix until combined.
3. In a separate bowl, mix the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
4. Alternated adding the dry ingredients with the water. Mix until incorporated.
5. Pour into 3 large greased bread pans. Baked at 325 for 55-60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.

Butterflake Frozen Dough Rolls

I LOVE homemade bread. I am so thankful that my sister-in-law showed me that making bread is not that hard. Since, I have made tons of great homemade bread recipes. Seriously, this couldn't be better; minus the extra weight from eating so many carbs. This is the best homemade bread recipe to keep in your freezer. Sometimes, you it seems like you just don't have time to make homemade bread... that was until you just saw this recipe. All you have to do is pop these out of the freezer and let them sit on the counter for a few hours then put them in the oven (uh hello...these can be sitting on your counter while you run errands). I love this recipe for so many reason! One of its other benefits ... you can make only two, three, twelve, twenty, however many you want. I cannot lie. Sometimes when I am craving a roll, I bake just a few of these and snack on them all day.

Ingredients
2/3 cup warm water
1 tablespoon yeast (I use active dry)
1/2 teaspoon sugar
4 1/2 - 5 cups flour
2 teaspoon salt
1/4 cup sugar
2 eggs
1/2 cup softened butter, divided
1 C milk 

Directions
1. Pour the warm water into the bottom of your stand mixer and pour the yeast over the top. 
2. Add the 1/2 t of sugar and stir the mixture around a bit, allowing the yeast and sugar to dissolve. 
3. Let the mixture sit for five minutes, or until it starts to bubble up a bit. 
4. Add two cups of the flour,  salt, sugar,  eggs, and 4 T of the softened butter. 
5. Let the dough mix for about 1 minute. 
6. Heat your milk in the microwave for 1 minute and pour it into the mixer. 
7. Turn the mixer on and add the rest of the flour one cup at a time. You will know that you have enough flour when the dough pulls itself away from the sides of your mixer. 
8. Once you have enough flour let the dough mix on medium speed for 5 minutes. 
9. Spray a large portion of your counter with cooking spray and set the dough onto it. Shape the dough into an oval. Let it rest for 5 minutes. This part is important...you won't be able to roll the dough out well if it hasn't had a chance to sit. 
10. Roll the dough into a large rectangle. 
11. Spread the remaining butter over the top. 
12. With a pizza cutter, cut the dough into quarters. 
13. Cut each quarter into thirds. 
14. Stack the strips four deep.
15. Cut the stacks into chunks about 2 inches wide. 
16. Place a piece of parchment paper onto a large jelly roll pan, and spray it with cooking spray.  Set each little roll onto the parchment. 
17. Cover loosely with plastic wrap. Spray the top of the wrap with cooking spray...then carefully turn it over so that the side you sprayed is touching the dough and wrap the pan securely. 
18. Put the pan in your freezer overnight.  
19. Once the roll dough is frozen you can remove them from the pan and place them in a freezer safe Ziploc bag, and then store it back in the freezer.  
20. When you are ready to use the dough, place as many rolls as you need in muffin tins that have been sprayed with cooking spray. Cover loosely with plastic wrap..spray the top of the wrap with cooking spray and then carefully turn it over so the side with the spray is touching the dough. 
21. Let the dough rise for about 3-5 hours, or until the dough has risen about 1 inch above the rim of the pan.  The dough will rise faster if kept in a warm place. 
22. Take the plastic wrap off and  bake at 350 degrees for 15 minutes of until golden brown. 

THE BEST EVER Zucchini Bread

Isn't it so funny what kids learn. My little one LOVES chatting on the phone with his papa. These two are so dang funny!!!

After finding the perfect banana bread recipe, I went on a hunt for a zucchini bread recipe. I definitely prefer my quick breads with brown sugar instead of all white sugar; it makes the bread so much more moist. I have made this zucchini bread recipe FIVE TIMES in the past two weeks. My neighbors have the cutest little garden and bring my family and me zucchinis all the time. Needless to say, my family hands me their share of zucchinis to turn into zucchini bread. Seriously, this is THE BEST recipe EVER!!!

Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar, packed (I prefer dark brown)
2 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped walnuts or pecans, optional

Directions
1. Preheat oven to 325 degrees. Grease 2 8x5 inch bread pans (or if doing muffins, put liners in 2, 12 count muffin tins).
2. Combine the oil and sugars. Add the eggs and vanilla extract. Mix until creamy.
3. Add in the flour, salt, baking soda, baking powder, and cinnamon. The mixture will be VERY THICK and hard to mix (the zucchini will have bake it more moist). Add the zucchini and nuts if desired.
4. Fill bread pans or muffin tins. If doing muffins bake for 20-25 minutes. If doing bread, bake 45-60 minutes.

French Bread Rolls

I love all the bread and rolls on my blog but for some reason, I LOVE trying new bread/rolls recipe. French bread is one of my all time favorite breads. Just the smell of it at the grocery store makes me drool. When I came across this recipe, I had to give it a try. It was FANTASTIC! I ate FOUR over dinner. FOUR! That is not normal but I had to tell you so you understand just how great these rolls are!

Ingredients
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoon sugar
2 tablespoon canola oil
1 teaspoon salt
4 cups flour

Directions
1. In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt, and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt, and flour).
2. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. The dough should be soft and smooth but still slightly tacky to the touch.
3. Knead the dough in the mixer for about 5 minutes.
4. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl and let the dough rise until it has doubled in size (about an hour).
5. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divided the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased baking sheet about an inch or two apart.
6. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising.
7. Let rise until doubled in size, about 45 minutes.
8. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

Thanksgiving Dinner Rolls

Sorry that I have been M.I.A. lately. With the holidays, I did not have time to write any new posts but I have been baking and cooking up a storm so I will be posting those recipes during the upcoming week. For "Foto Friday" I did a picture of my grandparents (Cash's great grandparents) and Cash. I love pictures that show the different generations like this!

Anyways, I made these rolls for Thanksgiving and everyone was telling me how light and fluffy they were. DELICIOUS! It makes 24, so you may want to half the recipe if you only want 12. I know that I have been posting numerous rolls lately. They are all so good but have slight differences. I love to make different rolls for different occasions. This is a great dinner roll for Thanksgiving/Christmas, etc... I will definitely be making these for Christmas.

Ingredients
2 cups whole milk (use part heavy cream and part 1%/skim if you are in a pinch)
1/2 cup + 1 tablespoon sugar, divided
1/3 cup butter
2 teaspoons salt
2 packages active dry yeast (4 1/2 teaspoons), preferably bread machine yeast
2/3 cup warm water
8-9 cups flour, divided
3 eggs, beaten

Directions
1. Combine milk, 1/2 cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until the butter melts (do not let the milk boil). Remove from heat and allow to cool to lukewarm (if it is too hot, then it will kill your yeast).
2. While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes (the yeast should be bubbly).
3. In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds scraping down the sides of the bowl when necessary.
4. Add yeast mixture to the milk/flour mixture and beat on high for 3 minutes.
5. Add the beaten eggs.
6. Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft- it will be coming away from the sides of the bowl, but still sticky to the touch.
7. Place the bowl in a warm place and cover with a clean towel. Allow to rise 1 hour (or until doubled in size).
8. Spray 2 9x13 pans with cooking spray. Split the dough into two equal parts. Divided each of those pieces into 12 equal pieces. Roll each into a ball and place them into the prepared pans.
9. Cover the pans with a clean cloth and allow to rise in a warm place for about 30 minutes.
10. Preheat oven to 375. Bake for 15-18 minutes or until golden brown.
11. When done, remove from oven. Rub a stick of col butter over the tops of the rolls.

Tips: Do not think that you have to have super warm/hot water to use with your yeast. When the recipe calls for WARM yeast, it should just barely be warm. Not boiling and not hot. If it is too warm, your dough will not rise because it kills the yeast. This goes for any recipes dealing with yeast.

Cinnamon Sugar Banana Bread

So I have decided to start a thing each week called 'Fotograph Friday.' Each Friday (cross my fingers that I actually remember), I am going to post a picture of my son. Maybe you could care less to see them, but you know how it is as a mom; you think your son is the cutest ever and have to share his pictures with everyone (and I have quite a few friends/family who check this blog from time to time). This weeks picture was from today in his new outfit. He is just over 5 months old. I hope you enjoy!

I have been obsessed with my banana bread recipe for years. I have no idea what made me try this new recipe, but I am not sorry that I did. It is so different from my other one but SO good. Between my husband and I, we ate a whole loaf in 3 days ... RIDICULOUS! That is a LOT of bread! Seriously, just give this new banana bread recipe a try. What do you have to lose?


Ingredients for the Bread
1/2 cup butter or margarine
1 cup brown sugar
2 eggs
1 cup ripe banana, mashed (approximately 3 medium)
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup milk + 1/2 tablespoon vinegar or 1/2 cup buttermilk
1 teaspoon cinnamon

Ingredients for the Topping1/2 teaspoon cinnamon
2 tablespoons sugar

Directions

1. If making your own buttermilk put 1/2 tablespoon vinegar in 1/2 cup measuring cup and fill the rest of the way with milk, set aside.

2. Spray two loaf pans (8" x 4") with cooking spray or line two muffin pans with cupcake liners.

3. Cream together butter and sugar. Add in mashed banana, egg, and vanilla and mix until combined. 
4. Add flour, baking soda, salt, and cinnamon. Mixing the rest of the way by hand, add half of dry ingredients and mix and then half of the milk and mix. Do the same with the other half of dry and wet. Do not over mix!
5. Evenly divide batter into loaf pans or muffin tins.
6. Combine the 1 tsp cinnamon and 1/4 cup sugar and sprinkle top of loafs or muffins generously with cinnamon sugar before baking.
7. Bake at 350F. For loaves bake for 50-55 minutes or muffins 25-30 minutes or until knife comes out clean.

Texas Roadhouse Rolls

Have you ever been to Texas Roadhouse? Their rolls are UNREAL! These are very similar to those and my families new favorite homemade rolls. Our next door neighbor came over and had a few. She loved them! My husband cant wait to have sandwiches on them tomorrow and wants me to make another batch ASAP. I think I found my new go-to roll recipe.


Ingredients
2 teaspoon active dry yeast plus 1 teaspoon sugar
1/4 cup warm water
1 cups milk
1 tablespoon melted butter
1/4 cup sugar
3-4 cups flour
1 egg
1 teaspoon salt


Directions
1. Add yeast and 1 teaspoon sugar to the warm water. Set aside.
2. Place milk in microwave for 45 seconds. Add butter to milk and stir in until butter is completely melted. Check the temperature of the milk, it should be lukewarm. If it is not lukewarm allow it to cool.
3. Once yeast has doubled in volume, add yeast mixture to milk mixture in the bowl of a stand mixer. Add the sugar and enough flour (about half) and mix until it reaches the consistency of a muffin batter. Let rest for 10 minutes.
4. Add the egg and salt to the mixture. Beat well. Add enough remaining flour to for a soft dough.
5. Knead dough in mixer with dough hook until smooth and satiny.
6. Cover and let rise in a warm area until doubled in size.
7. Once doubled in size, punch and let rest for 1- minutes.
8. On a lightly floured surface, shape dough into a long rectangle. Using a pizza cutter, cut the rectangle in half. Cut each half into six pieces. 
9. Place on a greased baking sheet and let rise until doubled. 
10. Bake at 350 degrees for 10-15 minutes, until golden brown.
11. While hot, butter the tops of the rolls if desired.

Buttery Cornmeal Crescent Rolls

One of my good friends from Utah told me to make this recipe about a month ago. With the move and everything, I finally have gotten around to it. Now that I have made these rolls and consumed way too many, I am quite angry that I didn't make them sooner. They are so moist, soft, buttery, and delicious! Super easy but somewhat time consuming (due to allowing the dough to rise twice) ... BUT definitely worth your time. This recipe will not disappoint!

Ingredients
2 cups milk
2/3 cup yellow corn meal
1 1/2 tablespoons instant yeast
1/2 cup butter
1/3 cup sugar
1 teaspoon salt
3 large eggs
5/12 - 6 cups flour

Directions
1. Heat the milk to just below a boil so the bubbles are just appearing around the edges of the milk. Add the cornmeal. Cook and stir until thickened (do not let the milk boil) to the consistency of grits.
2. Pour the cornmeal/milk mixture into the bowl of a stand mixer and let cool until lukewarm. Add the yeast, butter and sugar. Mix until incorporated.
3. Add the salt and eggs until fully incorporated. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
4. Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise until doubled (about an hour).
5. Divide the dough into 3 portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape.
6. Place each roll on a lightly greased or parchment-lined baking sheet, spacing them about 1-2 inches apart to allow for rising.
7. Cover lightly with greased plastic and let rise until doubled (about an hour).
8. Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

Super Simple Sweet Corn Bread

Have you ever had the corn bread at sweet tomatoes? Or Z Tejas? I absolutely love both but I never make homemade corn bread. I don't want to buy cornmeal because I rarely use it and it will simply go to waste. I also do not have a cast iron skillet and this recipe does not require one. I doctored up a box of Jiffy cornbread mix. It was fantastic and made 15 muffins. Make some maple butter with butter, maple extract, and honey. I LOVE maple butter on corn bread!

Ingredients
1 box Jiffy corn bread mix
1/4 cup dry cake mix (a little more if you want it even sweeter)
1 egg
1 can creamed corn
1 can corn, drained

Directions
1. Preheat oven to 400 degrees. Line a cupcake pan with liners. Set aside.
2. Mix all of the ingredients together and fill cupcake liners almost all the way full (these do not rise too much).
3. Bake for 15 minutes.

French Peasant Bread

My sister-in-law made this bread for my husband and me one night. I instantly fell in love with it! Since, I have made this bread almost every other week. If you need a new simple homemade bread recipe, give this one a try. You will not be disappointed!


Ingredients
1 package of yeast (2 1/2 tsp)
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
Oil
Corn meal (if desired)
Melted butter

Directions
1. Mix yeast, water and sugar and salt in warm water and stir until dissolved.
2. Add flour and stir until blended. Do not knead. Cover and let rise until double 
in size (about one hour). 
3. Divide dough in two and place dough on an oiled cookie
sheet. (Sprinkle with cornmeal, if desired) Let rise additional hour. 
4. Brush top with melted butter and bake at 425 degrees for 10 minutes. Then reduce oven temperature to 375 degrees and bake additional 15 minutes. Do NOT take the bread out when you reduce the
temperature. 
5. Remove from oven and brush bread again with butter. 

Bread Machine Challah Bread

You may or may not have heard of challah bread. This is an eggy, dense bread that is great for french bread, bread pudding, sandwiches, or just eating by itself. Normally, challah bread can take days to make (not really days but it seems like it) by the time you let it rise and fall and rise and fall and rise and fall... (you get the picture).

This recipe is so simple and takes virtually no time and no kneading! If you are looking for a good bread to make that will really wow you friends and family, look no further! I can't wait for the french toast tomorrow morning :)!

Ingredients
1 cup warm water
1/2 cup white sugar
1 tablespoon honey
1/2 cup vegetable oil
2 1/2 teaspoons salt
2 eggs, room temperature
4 1/2 cups bread flour (if your bread machine can't hold that much bread flour, just cut the recipe in half)
2 1/4 teaspoons bread machine yeast
1 egg, beaten
1 tablespoon water

Directions
1. Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour, and yeast in the pan of a the bread machine (in the order recommended by the manufacturer). Select the dough cycle and press start.
2. After the machine is done, take the dough out, and place it on a lightly floured board. Punch the dough down, and let rest for 5 minutes.
3. Divide the dough in half.
4. Divide each half into 3 equal pieces and roll into ropes about 12 - 14 inches in length. Press the three ropes together at the top and braid the dough (just as you would hair).
5. Repeat step 4 with the other half of the dough.
6. Gently put the loaves on a greased cookie sheet, mist with water, and cover loosely with plastic wrap. Let the dough rise for about 1 1/2 hours in a warm, draft free place, until the dough doubles in size.
7. Preheat oven to 350 degrees. Bake for about 10 minutes.
8. In a small bowl, beat together 1 egg and 1 tablespoon water. Brush the egg mixture on the partially cooked bread and return to the oven for another 10 minutes (give or take a few depending on your desired doneness).
8.

Homemade Pizza

There is nothing better than homemade pizza. Since being married, my husband taught me how to make it (he is quite the chef, I know). His mom used to make it for the family all the time and now I make it at least once or twice a month. The weirdest part is, I don't like store bought pizza or pizza from a pizza shop, but I LOVE homemade pizza.

This recipe is so versatile. You can use any toppings that you like. Some people like it with a red sauce, some with a white. I am going to give you the recipe for the hearty one that we like and you can change everything from the toppings to the sauce so it becomes your favorite pizza.

Ingredients for the Pizza Dough

1 1/2 cups warm water (105 - 115 degrees)

1 tablespoon sugar

1 tablespoon yeast

1/2 teaspoon salt

3- 4 1/2 cups flour (depending on your altitude and humidity)

Ingredients for the Toppings

Pizza sauce, can or jar

Sausage, cooked

Pepperoni

Hamburger meat, cooked

1 red bell pepper, chopped

1 green bell pepper, chopped

1 onion, chopped

3 - 4 cups mozzarella, shredded (depending on how cheesy you like your pizza)

Directions for Pizza Dough

1. In a mixing bowl (I use my KitchenAid mixer with my dough hook) combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

2. Add salt and stir. Add 1/2 cups flour and mix well. Gradually add more flour until dough starts to pull away from the sides of the bowl and it barely sticks to your fingers.

3. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and let rise for 45 minutes (or until it has doubled in bulk).

4. Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a large square (so it fits on your baking sheet) and place on the baking greased baking sheet.

5. Cover and allow to rise for another 30 minutes. 

Directions for the Toppings

1. Preheat oven to 425 degrees.

2. Spread the can or jar of pizza sauce onto the pizza dough.

4. Top with most of the cheese.

5. Place the pepperoni on the pizza (I like tons of toppings so I place them almost overlapping). Top with the cooked sausage and hamburger meat. Add the chopped peppers and onions.

6. Top with the remaining cheese (if you would like to season the crust of the pizza, now would be the time to do so).

7. Bake the pizza for about 18-22 minutes until the dough is cooked.

Alternative Pizza:  Another simple pizza that my sister-in-law shared with me was a chicken ranch pizza. Use a thing layer of ranch in place of the tomato pizza sauce. Top with mozzarella sauce and chicken. Bake just as you would the pizza above.

Piña Colada Loaf Cake

The "base" of this loaf cake is absolutely sensational!!! You can make this loaf cake your own by substituting the coconut and pineapple for your favorite food (white chocolate cranberry, blueberry, mixed berry, etc...). I like dried fruit more than fresh fruit in baking because it doesn't get as mushy. If you don't really like cooked fruit, we would recommend using any type of dried fruit.

Ingredients
1 3/4 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup sugar
3 large eggs
1 cup sour cream
1 1/2 cups fresh pineapple, diced (or a 20 ounce can of pineapple chunks, drained and diced), DRIED WELL (let drain on paper towels and pat dry)

Directions
1. Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch loaf pan; set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. Using an electric mixer on high speed, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
5. Using a rubber spatula, fold pineapple and 1 1/4 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.
6. Bake until a toothpick inserted in center comes out clean, 65 to 75 minutes (cover pan with foil about halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Zucchini Bread

What a great way to get your kids to eat their vegetables!

Ingredients
1 ⅔ cups flour
¾ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 ½ cups sugar
½ cup vegetable oil
2 eggs, beaten
⅙ cup water
1 cup grated zucchini
½ cup chopped pecans

Directions
1. Preheat oven to 350 degrees
2. Butter and flour a bread pan
3. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar
4. In a separate bowl, mix vegetable oil, eggs, water, and zucchini
5. Mix wet ingredients into the dry ingredients
6. Add nuts, if desired
7. Bake for 1 hour